These mushrooms should not be either too moist nor too dry. They should be firm (not slimy) and plump (with no wrinkles).

The cap should be as intact as possible.

It is important that any white threads be removed. These are an obvious sign of the mushroom's continued development, since oyster mushrooms continue growing after being picked and form mycelia.

The younger the oyster mushroom, the more tender it will be, and the less it will shrivel up when cooked.

It should not have any red or green patches and should have a pleasant smell. Its characteristic smell is a little like anise.

Oyster mushrooms are probably the most perishable of mushrooms and vegetables in general. They must be kept between 1 and 4 degrees C. They should be kept in a container which is neither tightly sealed nor too open. Under these conditions they will last for up to two weeks after being picked. 

Oyster mushrooms must not be washed. Scrape them with a knife blade or brush them off. The caps can also be wiped clean using a damp cloth. Cut off any spoiled sections as well as the earthy bottom of the stem.

Oyster mushrooms can be cooked in a pan with or without fat, but always on low heat to start, in order to "sweat" them. When their cooking water has evaporated, they can then be braised or sautéed or added to stews.

Firm and flavourful, oyster mushrooms need to be well-cooked and make a delicious accompaniment to meats, whitefish and scallops.

Since the stem is tougher, it is better to remove it and cook it first, or chop it up.

Hungary
Oyster mushroom goulash - sauté oyster mushrooms, onion and garlic in butter. Add vegetable stock, diced potatoes, bayleaf, cumin and tomato purée. Cover and let cook 15 minutes or until the potatoes are tender. Heat paprika in a spoonful of butter and stir into the goulash.

Greece
Barbecued - cook gill-side down first. Turn, sprinkle with Greek olive oil, fresh lemon juice and sea salt.